Mesquite Smoked Jerky

Mesquite Smoked Jerky


"This jerky tastes just like the store bought kind. If you like those kinds, you'll enjoy this very much. Use Hickory smoked flavoring instead, if you'd like."
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8 h 30 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


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  1. In a shallow glass baking dish, stir together the soy sauce, brown sugar, liquid smoke, paprika, garlic, and salt. Lay the meat strips in the liquid in a single layer. Cover the dish, and refrigerate for at least 6 hours.
  2. Arrange strips of beef in a dehydrator, and let dry for 6 hours, or to desired dryness.



This was my first attempt at jerky and the family really liked it. I would suggest using garlic powder though instead of minced garlic. The minced leaves little clumps of garlic on your meat.

This was very good - I smoked the meat in a real smoker which added even more flavor - YUM!!!

Made this exactly as written (I believe if you are going to rate something you must make it that way). Great flavor, however I like peppered jerky, next time I will add lots of pepper. First to ...

my husband and I have tried a few recipes, this was by far our favorite.. great flavor and smells awesome while it's dehydrating.

i doubled the recipe and used venison and it was out of sight!!!!

I'm not quite sure how it tastes yet (I'll update as it's done), but the smell of it is heavenly. It was very easy to put together, and now the hard part is waiting for it to cook! Update: Abso...

Great recipe, but I found the soy sauce + salt overpowering. Next time I'll omit the sale, cut down the soy & add in some hot sauce.

My husband used this recipe and liked it overall. He advises following the recipe directions to the letter to ensure the best outcome.

Just tried this marinade. I really like the flavor, but I feel it's a tad bit too salty (at least for my taste). I'll definately make it again, but next time I'll omit the 1/4 tsp of salt. But...